Ready to get into the spooky spirit? The 31st is just around the corner, so we’ve whipped up some scarily good Halloween recipes to keep you doing the Monster Mash all night.
200g plain flour
½ tsp baking powder
100g cooked butternut squash or pumpkin mashed
1 egg, separated
- Tip the flour into a bowl and add the baking powder. Measure the milk into a jug and stir in the butternut squash, followed by the egg yolk.
- Make a well in the centre of the flour and gradually add the milk mixture until you have a lump-free batter. Alternatively, tip everything into a blender and whizz it.
- Whisk the egg white until stiff, then fold it into the batter.
- Heat a non-stick pan and cook 1 large or 3 small pancakes at a time (if making small pancakes, use 1 tbsp for each). Wait until lots of bubbles have risen to the top and the surface has begun to dry out before turning them over, but keep an eye on the base to make sure it doesn’t get too brown. Repeat with the remaining mixture.
70g butter, softened
50g peanut butter
150g golden caster sugar
1 medium egg
1 tsp vanilla extract
180g plain flour
½ tsp baking soda
¼ tsp salt
20 peanut butter cups, Rolos or Maltesers
100g milk chocolate, chopped
Icing eyes, or make your own
- Heat oven to 180C/160C fan/gas 4 and line two baking sheets with parchment. Using an electric hand whisk, cream the butter, peanut butter and sugar together until very light and fluffy, then beat in the egg and vanilla. Once combined, stir in the flour, bicarb and ¼ tsp salt.
- Scoop 18-20 tbsps of the mixture onto the trays, leaving enough space between each to allow for spreading. Make a thumbprint in the centre of the cookies. Bake for 10-12 mins or until firm at the edges but still soft in the middle – they’ll harden a little as they cool. Leave to cool on the tray for a few mins before topping each biscuit with a peanut butter cup, Rolo or Malteser. Transfer to a wire rack to cool completely.
- Heat the chocolate in the microwave in short bursts, or in a bowl set over a pan of simmering water, until just liquid. Scrape into a piping bag and leave to cool a little. Pipe the legs onto each spider, then stick two eyes on each. Leave to set. Will keep for three days in an airtight container.
2L cherry juice
Peel from 3 oranges
1 thumb-sized red chilli, pierced a few times but left whole
3 cinnamon sticks
6 slices of ginger
Dracula’s fangs sweets, optional to serve
200ml vodka, or 25ml per glass
- Tip the cherry juice, orange peel, chilli, cinnamon sticks, cloves and ginger into a large saucepan. Simmer for 5 mins, then turn off the heat. Leave to cool, then chill for at least 4 hrs, or up to 2 days – the longer you leave it the more intense the flavours.
- When you’re ready to serve, pour the juice into a jug. Serve in glass bottles or glasses and pop a straw in each. Add the vodka. Dangle a fangs sweet from each glass.
All recipes and images from BBC Good Food.